If beurre blanc needs to be made ahead, keep warm in the double boiler over hot water. Never reheat, as it may curdle.
If this happens, pour into a jug. Place two more egg yolks into the double boiler and whisk over simmering water until pale and thickened. Slowly pour in the curdled beurre blanc, whisking constantly. Left-over beurre blanc may be frozen and reconstituted as above.
1 shallot or pickling onion, very finely chopped
100 ml white wine
50 ml tarragon vinegar
500 g unsalted butter, cut into blocks white pepper, freshly squeezed lemon juice
Place the shallot or onion in a double boiler with the wine and tarragon vinegar. Place on the stovetop and boil uncovered until only 15 ml liquid remains.
Add the cream and simmer uncovered until it thickens.
Place the pot in its base half filled with boiling water and place on the heat.
Whisk in the egg yolks one by one until the sauce thickens.
Add the butter a few blocks at a time, whisking constantly. The butter should soften and thicken the sauce without melting. Season with white pepper and lemon juice. Serve immediately.
Makes 700 ml; Serves 7-10
Season's Dill Beurre Blanc
Beurre Blanc (previous recipe) 60 ml chopped fresh dill
Prepare the beurre blanc. Stir in the chopped dill.
Makes 700 ml; Serves 7-10
Legends' Mushroom Cream Sauce
50 g butter 45 ml flour 5 ml freshly squeezed lemon juice
125 ml chicken or Fish Stock (page 209) 125 ml cream
salt and milled black pepper
200 g button mushrooms, sliced
Melt the butter in a medium saucepan. Remove from the heat and blend in the flour, lemon juice, stock and cream, and season with salt and pepper.
Cook, stirring, for 3-4 minutes until the sauce is smooth and thickened.
Add the mushrooms, cover and simmer for a minute or two until mushrooms are tender.
Serves 6
Harvey's Tomato Vinaigrette
3 ripe plum tomatoes 5 ml balsamic vinegar 5 ml brown sugar salt and milled black pepper 1 clove garlic, crushed
150 ml olive oil
Blend together all the ingredients in a blender or food processor.
Makes about 200 ml